The recipe for Anzac biscuits was born out of necessity and dates back to the time of the First World War. With long transport times to reach the soldiers overseas, one opinion is that the recipe was developed for the required long storage. (In my family, the story is that this is why the biscuits are made without eggs.)
As a 6th generation Australian, this family recipe is original and comes from mum’s handwritten recipe book. Depending on the combination of oven temperature and cooking time, Anzac biscuits can be soft or crunchy. Preferences in my family are divided. While my choice is for crunchy, there are sometimes special requests for me to bake the softer style of lower temperature and shorter time.
mum’s original ANZAC biscuits recipe
1 cup rolled oats
3/4 cup coconut
1 cup (plain) flour
1 cup sugar
1/2 cup butter
1 tablespoon golden syrup
1 1/2 teaspoons bicarb of soda
2 tablespoons boiling water
Mix oats, flour, sugar and coconut.
Melt syrup and butter together. Mix bicarb of soda and boiling water, then add to the melted syrup and butter mixture.
Add the liquid mix to the dry ingredients.
Place dessertspoons of mixture on a greased baking tray. (I use a small flat dessertspoon, not heaped, as the mixture spreads considerably. Place the rounds of mixture well apart.)
Bake in a slow oven for 20 minutes. Leave biscuits to cool on tray 2-3 minutes before moving to a cooling rack.
Mum’s ANZAC biscuits recipe has also been published online by SBS Food. And you can find more of mum’s delicious baking recipes here on Inside Cuisine.
This recipe is timely this month because ANZAC day is on the 25th. April also means a lot of things to a lot of people, and is significant in my family because Mum’s birthday was on the 8th. In loving memory.